The Pantry
Asian-inspired

Tofu lettuce wraps

Crispy tofu lettuce wraps with a glossy savory-sweet sauce, crunchy carrots, scallions, and cool lettuce cups. The tofu is pan-seared until browned, then tossed with a quick hoisin-soy glaze so it clings instead of running. Makes 8 to 10 wraps, enough for 2 as a light dinner or 4 as an appetizer.

Prep 20 minCook 15 minRest 10 minAdjust servings ↓
Jump to recipe ↓Try our cooking flow
Tofu lettuce wraps
~430 calper person · ~860 total
~$5.83meal total · ~$2.92 per person

Estimated calories and US ingredient costs.

This recipe scales best by pan capacity, not by changing the heat. For 4 servings, use a large 14-inch skillet or cook the tofu in two batches so it browns properly. For a larger batch, keep the lettuce leaves chilled and assemble just before serving; the sauce may need a splash of water if it thickens too much while the filling sits.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Mix the sauce

~3 min

Mix the sauce.

In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 tablespoons water, 1 teaspoon minced garlic, and 1 teaspoon minced fresh ginger until smooth.

Set it near the stove so you can add it quickly once the tofu is browned.

Ingredients
  • 1 total for recipe(14 oz) block extra-firm tofu
  • 2 tablespoonsLow-sodium soy sauce
  • 2 tablespoonsHoisin sauce
  • 1 tablespoonRice vinegar
  • 2 tablespoonsWater
  • 1 teaspoonGarlic
  • 1 teaspoonFresh ginger
Step 2

Prep the tofu and vegetables

~7 min

Prep the tofu and vegetables.

Cut the pressed tofu into 1/2-inch cubes or small crumbles, depending on the texture you want in the wraps.

Dice the 2 ounces of carrots very small so they soften quickly, and thinly slice the 2 ounces of scallions.

Separate and dry the butter lettuce leaves so they are ready for filling.

Ingredients
  • 2 ouncesCarrots
  • 2 ouncesScallions
  • 6 oz total for recipeButter lettuce leaves, separated and dried
Step 3

Brown the tofu

~10 min

Brown the tofu.

Heat 2 tablespoons neutral oil in a 12-inch skillet over medium-high heat.

Add the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until the pieces are golden on several sides and a little crisp at the edges.

If the pan looks crowded, spread the tofu out and let it brown before stirring.

Ingredients
  • 1 total for recipe(14 oz) block extra-firm tofu
  • 2 tablespoonsNeutral oil
Step 4

Glaze and reduce

~2 min

Glaze and reduce.

Pour the sauce into the skillet and cook for 1 to 2 minutes, stirring constantly, until it coats the tofu and reduces to a glossy glaze.

If the pan dries out too fast, add 1 tablespoon water at a time; if the sauce looks thin, keep cooking until it clings to the tofu instead of pooling.

Ingredients
  • 1 tablespoonWater
Step 5

Finish the filling

~1 min

Finish the filling.

Stir in the diced carrots and half of the scallions.

Cook for 1 minute just to take the raw edge off the carrots while keeping their crunch.

Turn off the heat, then stir in 1 tablespoon toasted sesame oil for a stronger aroma without scorching it.

Ingredients
  • 1 tablespoonToasted sesame oil
  • 2 oz total for recipeCarrots
  • Half of 2 ozScallions
Step 6

Warm and arrange the lettuce

~11 min

Warm and arrange the lettuce.

Taste the filling for balance

then spoon it into a bowl so it stays warm but not wet.

Ingredients
  • 6 oz total for recipeButter lettuce leaves, separated and dried
Step 7

Assemble and serve

~10 min

Assemble

Spoon the tofu mixture into the lettuce leaves, top with the remaining scallions, and sprinkle with 1 teaspoon sesame seeds.

Ingredients
  • 2 oz total for recipeScallions
  • 1 teaspoonSesame seeds
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Tofu lettuce wraps: Arrange the butter lettuce leaves on a platter or wide plate, and keep them dry so the wraps do not slip.

Tofu lettuce wraps: serve.

Tofu lettuce wraps: Serve immediately while the tofu is warm and the lettuce is crisp, letting people fold the leaves around the filling at the table.

Make the next one yours.

Create a custom meal with what you have.

Create my own recipe →
Read the traditional recipe

Ingredients

For 2 people

  • 1 (14 oz) block extra-firm tofu, drained and pressed
  • 2 tbsp neutral oil
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger
  • 1 tbsp toasted sesame oil
  • 2 oz carrots, finely diced
  • 2 oz scallions, thinly sliced
  • 6 oz butter lettuce leaves, separated and dried
  • 1 tsp sesame seeds

Method

  1. Mix the sauceIn a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 tablespoons water, 1 teaspoon minced garlic, and 1 teaspoon minced fresh ginger until smooth. Set it near the stove so you can add it quickly once the tofu is browned.
  2. Prep the tofu and vegetablesCut the pressed tofu into 1/2-inch cubes or small crumbles, depending on the texture you want in the wraps. Dice the 2 ounces of carrots very small so they soften quickly, and thinly slice the 2 ounces of scallions. Separate and dry the butter lettuce leaves so they are ready for filling.
  3. Brown the tofuHeat 2 tablespoons neutral oil in a 12-inch skillet over medium-high heat. Add the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until the pieces are golden on several sides and a little crisp at the edges. If the pan looks crowded, spread the tofu out and let it brown before stirring.
  4. Glaze and reducePour the sauce into the skillet and cook for 1 to 2 minutes, stirring constantly, until it coats the tofu and reduces to a glossy glaze. If the pan dries out too fast, add 1 tablespoon water at a time; if the sauce looks thin, keep cooking until it clings to the tofu instead of pooling.
  5. Finish the fillingStir in the diced carrots and half of the scallions. Cook for 1 minute just to take the raw edge off the carrots while keeping their crunch. Turn off the heat, then stir in 1 tablespoon toasted sesame oil for a stronger aroma without scorching it.
  6. Warm and arrange the lettuceTaste the filling for balance, then spoon it into a bowl so it stays warm but not wet. Arrange the butter lettuce leaves on a platter or wide plate, and keep them dry so the wraps do not slip.
  7. Assemble and serveSpoon the tofu mixture into the lettuce leaves, top with the remaining scallions, and sprinkle with 1 teaspoon sesame seeds. Serve immediately while the tofu is warm and the lettuce is crisp, letting people fold the leaves around the filling at the table.

Before you cook

What to get ready

Wide nonstick or well-seasoned skillet, clean towel for pressing, spatula and sauce bowl.

Press tofu and dry lettuce leaves thoroughly; keep leaves separate from the hot filling.

If something needs adjusting

Lettuce cups collapse

Let excess steam escape from filling briefly and fill only at the table.

Sauce pools around the tofu

Reduce it before combining, then toss briefly. A wet sauce added too early softens the browned surface.

Store for later

Refrigerate tofu in shallow containers and reheat to 165°F. Store crisp tofu separately from sauce when possible and combine after reheating.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining lettuce and cucumber in a chicken larb meal.

Next use for your ingredients: Chicken larb →

Calculate this meal with your own prices →

How to Make Crispy Tofu →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Press the tofu well before cooking so it browns instead of steaming. If you have extra time, let the cubed tofu sit on a towel-lined plate for 10 minutes after pressing; that surface dryness helps the glaze stick and keeps the pan from sputtering. Keep the lettuce leaves dry right before serving so the wraps stay crisp.

Make it work for you

If you want a more substantial filling, replace half the tofu with finely chopped mushrooms and cook them off first so their moisture evaporates before the sauce goes in. Tempeh can also work, but it needs a little longer in the pan and benefits from a brief simmer in the sauce to soften its nuttier flavor.

Use more of your soy sauce and scallions in chicken gyoza.

Can I make these tofu lettuce wraps ahead of time?

Yes. Cook the tofu filling and refrigerate it for 3 to 4 days in a covered container. Reheat it to 165°F before serving, then spoon it into fresh lettuce leaves at the last minute. Keep the lettuce, scallions, and sesame seeds separate until serving so the wraps stay crisp and bright.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

Make more of your kitchen

More recipes to try